Thursday, August 20, 2015

Vietnamese style cabbage salad with smokey pork

Had this great salad at a local Vietnamese Pho place and wanted to replicate it at home.  Warning I have not read the recipe anywhere so am solely working by taste and look and working with ingredients that as closely resemble the tastes that I could find that may come from other cultures.

  • Thinly sliced Mechaalany pickled wild cucumbers
  • Shredded Red cabbage 
  • Shredded Lettuce
  • Shredded carrots
  • 1 lb pork loin sliced thinly
  • Smokey BBQ rub (
  • 3 tablespoons Fish sauce
  • 3 tablespoons Mirin
  • 2 tablespoons Ume plum vinegar
  • 1 tablespoon Madras curry
  • 1 teaspoon Market lime powder
  • 1 traspoon Lemon peel powder
  • Splash of balsamic vinegar
  • 2 tablespoons Black Currant Syrup
  • 2 tablespoons coconut or grape seed oil

  • Combine the shredded cabbages, carrots, and pickles into a bowl
  • Combine the Fish sauce, mirin, vinegars, curry, and lime an lemon peel powders in a small container and pour over the bowl of cabbage
  • Remove excess liquid and place in small bowl after letting sit for 10 minutes tossing occasionally
  • Combine the Smokey BBQ Rub and the pork loin slices in a bowl and toss; coating well
  • Heat up a pan (I prefer a metal pan for this) with coconut or grape seed oil until hot, and toss in the pork.  
  • Cook the pork on high stirring occasionally to ensure not sticking to pan and to try and ensure that the pork is crusting equally.   This does not have to be perfect, but a good effort
  • Take out pork leaving any leftover oil and place in small bowl to cool for a minute
  • Add the excess liquid from the salad the black current syrup to the pan and reduce for 3 minutes on high or until nice and thick/syrupy.
  • Combine meat into salad and then pour over the syrup and toss salad
  • Serve and Enjoy.
The taste profile of this dish is that of Korean smoky BBQ mixed with a freshness and lightness of a  Vietnamese cabbage salad.